Directions

Heat the oil for frying in a cast iron skillet. Season the entire quail with 1 teaspoon of Essence. In a shallow bowl, whisk the egg and two tablespoons of milk together. Dredge the quail in the flour and dip it in the egg wash, letting the excess drip off. Dredge the quail a second time in the flour, covering the quail completely. Fry the quail for 2-3 minutes on each side until golden brown. Remove from the oil and drain on a paper-lined plate. Season the quail with Essence. Remove all the oil except for 1/2 cup. Whisk in the remaining 2 tablespoons of flour and cook for 1 minute. Whisk in the remaining 2 cups of milk and cook for 3-4 minutes, or until the gravy is thick. Season the gravy with salt and pepper.

Mound the potatoes in the center of the plate. Spoon the gravy over the potatoes and around the plate. Lay the fried quail on top of the potatoes. Garnish with Essence, biscuits and chives.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.